Desserts
This Antoine’s bread pudding recipe with a bourbon-infused crème brûlée twist is the kind of dessert that turns dinner guests into raving fans. 🌟 I first made it after a particularly forgettable store-bought version left me craving something richer, custardier, and just a little more decadent.
The secret? A splash of bourbon in the custard and a sugar crust that caramelizes into a perfect crack—like a tiny, edible firework in every bite.
What makes this recipe special is how it balances comfort and sophistication. You’ll start with sturdy bread (day-old sourdough works best), soak it in a custard made with eggs, milk, and just enough bourbon to add depth without overpowering.
The sugar on top isn’t just for show—it melts into a glossy, crackly crust when torched, adding a smoky-sweet finish that’s impossible to resist. It’s the kind of dessert that feels like a hug from a Southern grandmother, but with a little extra flair.
By the time it comes out of the oven, you’ll have a golden, custardy bread pudding with a caramelized top that’s crispy on the outside and gooey on the inside. The bourbon infuses warmth and complexity, while the crème brûlée twist elevates it from classic to showstopper.
Serve it warm with a scoop of vanilla ice cream or a drizzle of caramel—trust me, your taste buds will thank you.
Perfect for holiday dinners, cozy weekends, or whenever you need a dessert that feels like a celebration. The best part? It’s easier than it looks, and the results are always impressive. Let’s get baking!
Ingredients for antoine's bread pudding
Six ingredients make this decadent dessert shine—bourbon, custard, and crunchy sugar magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Day-Old Sourdough Bread 🍞 | 8 cups | Cubed, crust removed |
| Large Eggs 🥚 | 6 whole | Room temperature preferred |
| Whole Milk 🥛 | 3 cups | Full-fat for creaminess |
| Granulated Sugar 🍚 | 1 ½ cups | For custard base |
| Bourbon 🥃 | ½ cup | 80-proof or higher |
| Vanilla Extract 🌿 | 2 tsp | Pure extract preferred |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed |
| Turbinado Sugar 🍚 | ¾ cup | For crème brûlée top |
| Heavy Cream 🥛 | 1 cup | Full-fat for custard |
| Cinnamon Sticks 🌿 | 2 whole | Optional, for infusion |
| Vanilla Bean 🌿 | 1 whole | Split for extra flavor |
| Vanilla Ice Cream 🍦 | 2 cups | For serving (optional) |
| Caramel Sauce 🍯 | ½ cup | Store-bought or homemade |
The bread is the foundation—day-old sourdough gives that perfect chewy texture, but challah or brioche work too if that’s what you’ve got. Grab the crusty loaf from Whole Foods or your local bakery, but skip the pre-sliced stuff—it’s too soft. The bourbon? Maker’s Mark or Buffalo Trace add that rich, smoky depth, but any decent bottle will do. I usually buy mine in bulk from Total Wine—cheaper and lasts forever. The vanilla bean is worth the splurge: Madagascar bourbon vanilla is my go-to, but regular extract works in a pinch. Just don’t skip it—vanilla ties everything together.
No bourbon? Dark rum or even a splash of coffee liqueur works in a bind, but bourbon’s caramel notes are key. Short on heavy cream? Full-fat Greek yogurt thinned with milk keeps it rich. The sugar for the brûlée top? Turbinado or raw cane sugar caramelizes best—don’t use white granulated. For the custard, I always whisk the eggs and sugar first until pale (about 3 minutesToast your cinnamon sticks lightly in a dry pan before adding to the custard for extra warmth. And if you’re feeling fancy, swap the vanilla extract for a split vanilla bean—worth the extra minute.
This dessert tastes even better the next day, so make it ahead. Store the assembled (but unbaked) pudding in the fridge for up to 24 hours—the custard soaks in beautifully. Once baked, keep it covered at room temp for 2 hours before torching the sugar (or store overnight in the fridge). The torched version? Eat within 24 hours—that crack is best fresh. For leftovers, reheat in the oven at 300°F for 10 minutes with a splash of milk to revive the custard. Freezing? Not ideal—the sugar gets grainy, but if you must, freeze the unbaked pudding for up to 1 month.
Why You'll Love This Recipe
- No Stale Ingredients Needed: I swear by using day-old sourdough—it’s the secret to that perfect chewy texture, and honestly? You’re just saving perfectly good bread from the trash. The crust soaks up the custard like a dream, no fancy prep required.
- Bourbon Magic: That little splash of bourbon transforms this from dessert to something special—warm caramel notes with just a hint of spice. I’ll be real: it’s the reason my husband now asks for seconds (and why I always keep a bottle on hand).
- One-Bowl Wonder: Mix, pour, bake—no fancy layers or complicated steps. The eggs and milk create that silky custard while the sugar caramelizes into a sticky, golden crust. Between us, this is the kind of recipe that makes me feel like a home cook and a baker.
- Leftovers? Better Than Ever: If you’re like me and can’t resist making extra, reheated slices are even better—crispy edges, gooey center, and that bourbon aroma hits you like a warm hug. Plus, it’s cheap to make, so you can bake a big batch without breaking the bank.
Step-by-step instructions for Antoine's bread pudding recipe
This decadent dessert combines rich custard, bourbon warmth, and crispy caramelized sugar—every bite is pure comfort!
👨🍳 Step 1: Prepare the Bread and Infuse the Cream
Tear the 8 cups day-old sourdough bread into 1-inch cubes, removing any hard crusts. You want soft, even pieces that'll soak up the custard perfectly. In a large bowl, toss the bread cubes with 0.5 cup bourbon and let them sit while you prepare the custard base.
In a separate saucepan, combine 1 cup heavy cream, 3 cups whole milk, 1.5 cups granulated sugar, 2 whole cinnamon sticks, and the split vanilla bean. Bring to a gentle simmer over medium heat for 5 minutes, stirring occasionally. Remove from heat, cover, and let steep for 15 minutes—this infuses the liquid with deep, aromatic flavors. Discard the cinnamon sticks and vanilla bean before proceeding.
🍳 Step 2: Whisk the Custard Base
In a large mixing bowl, whisk together the 6 whole large eggs until frothy. Add 2 tsp vanilla extract and 0.5 tsp salt, whisking until fully combined. Gradually pour in the warm, infused milk mixture while whisking constantly to temper the eggs—this prevents scrambling. The mixture should be smooth and pale yellow.
Gently fold in the bourbon-soaked bread cubes, making sure each piece is coated in the custard. Let the mixture sit for 10 minutes—this allows the bread to absorb some of the liquid before baking. I like to press down gently on the bread cubes to ensure even saturation. This step guarantees a moist, tender pudding instead of a dry one.
🔥 Step 3: Bake Until Golden and Set
Preheat your oven to 350°F. Transfer the bread pudding mixture to a 9x13-inch baking dish that's been lightly greased with 0.5 cup unsalted butter (melted and spread evenly). Bake for 45-50 minutes until the edges are golden brown and the center jiggles slightly when shaken—it should still have a wobbly custard texture.
If the top browns too quickly, tent the dish with foil. The pudding is done when it pulls away from the edges and reaches an internal temperature of 160°F. Let it cool in the pan for 10 minutes—this resting period helps it set properly before serving. Real talk: Don't skip this cooling step, or you'll risk a runny pudding!
🥘 Step 4: Create the Crème Brûlée Topping
While the pudding cools, sprinkle the 0.75 cup turbinado sugar evenly over the top. Use a fine-mesh sieve for an even layer—this creates those signature crackly caramelized crystals. For extra drama, I like to press the sugar down gently with a spoon to ensure full coverage.
Use a kitchen torch to caramelize the sugar until it turns a deep amber color with crispy shards. If you don't have a torch, broil the pudding for 1-2 minutes, watching closely to avoid burning. The sugar should melt and harden into a glass-like crust. Let it cool for 5 minutes before serving—this gives the caramel time to fully set.
🍽️ Step 5: Serve with Ice Cream and Caramel
Slice the warm bread pudding into 6 generous portions and serve immediately. The contrast of warm custard with 2 cups vanilla ice cream on the side is pure magic. Drizzle with 0.5 cup caramel sauce for an extra layer of decadence. Each bite delivers creamy custard, toasty bread, bourbon warmth, and that satisfying crunch from the caramelized sugar.
Here's the thing—this dessert tastes even better the next day as the flavors meld. Store leftovers covered in the fridge for up to 2 days, and just reheat slices in the microwave for 20 seconds before serving. Trust me, the anticipation of that first bite makes it worth the wait!
Pro Tips For Making Antoine'S Bread Pudding
- CUT BREAD IN CHUNKS, NOT SLICES: Sourdough’s dense crumb fights even absorption—toss it into 1.5-inch cubes instead of thin slices. I learned this the hard way after a soggy middle that took 45 minutes to finish baking. The bigger the pieces, the faster the custard sets evenly.
- WHISK EGGS COLD, THEN WARM: Start with ice-cold eggs straight from the fridge, then whisk them into warm milk (not boiling, just off the heat). Cold eggs temper the milk’s heat better, and the custard thickens faster without curdling. Trust me, your pudding won’t turn into glue.
- DON’T SKIP THE BOURBON REST: Let the bourbon sit in the bread for at least 10 minutes before adding the custard—it gives the alcohol time to mellow and soak in. I used to pour it in last-minute, and the top layer always tasted harsh. Patience here means a smoother finish.
- BAKE UNTIL 190°F, NOT JUST GOLDEN: The magic happens at 190°F—when the center wobbles but a knife comes out clean. I used to pull it at 180°F for a softer texture, but it’d collapse overnight. Hit that temp, then tent foil for the last 10 minutes to keep the top from drying out.
Make-ahead tips for leftovers
Prep Ahead Strategy
This bread pudding is a make-ahead masterpiece—prepare it the night before for deeper flavors. Assemble the unbaked pudding in your dish, cover tightly with plastic wrap, and refrigerate for up to 24 hours.
The custard soaks into the bread perfectly overnight, creating an ultra-rich texture. I always do this when hosting—it’s one less thing to worry about on the day of serving. 🌟
Baking Timeline
Bake the pudding 1 hour before serving to allow it to set properly. The custard needs time to firm up slightly after baking, and this gives you room to torch the sugar without rushing.
If you’re short on time, bake it 2 hours ahead, then reheat at 300°F for 10 minutes before torching. The sugar crust will still crackle beautifully, and the custard will be warm and gooey.
Torching Tips
For the crème brûlée finish, torch the sugar right before serving—it’s best enjoyed immediately. If you’re making this ahead for a party, torch individual portions just before guests arrive.
Use a long-handled torch (like the Weck torch) and keep it 6 inches away from the sugar to avoid burning. Work quickly in 30-second bursts, swirling the torch in circular motions for even caramelization. 🔥
Storage Hacks
Store leftover torched pudding in an airtight container at room temperature for 1 day—the sugar crust stays crispy. For longer storage, refrigerate covered (but untorched) for up to 3 days. Reheat slices in the microwave for 15-20 seconds to revive the custard.
Pro tip: If you torch it ahead, store it untorched and add the sugar just before serving for the freshest crack.
Freezer-Friendly Base
For a month-ahead dessert, assemble the unbaked pudding, wrap it tightly in plastic wrap and foil, and freeze. Bake straight from frozen at 350°F for 60-70 minutes—add 10-15 minutes to the baking time.
The texture will be slightly denser but still delicious. Just skip the torching step and add sugar fresh after baking.
Make-Ahead Serving Ideas
Double the recipe and freeze half for last-minute gatherings. Assemble one batch 2 days ahead, bake it, and store it untorched in the fridge. When ready to serve, reheat slices and torch the sugar tableside for a restaurant-worthy presentation.
Pair with vanilla bean ice cream and warm caramel sauce for a showstopping dessert that feels effortless. ✨
Nutrition facts
Frequently asked questions
Can I use regular white bread instead of sourdough?
You can, but sourdough gives the best texture—its slight tang and chewy bite balance the sweet custard perfectly. For a quick substitute, use day-old brioche or challah, which stay moist longer. Avoid soft white sandwich bread; it turns mushy when baked.
What’s the best way to make the sugar top crispy without a torch?
Broil the pudding for 1-2 minutes on high, watching closely to avoid burning. Place the dish on the top rack and keep the oven door slightly open for ventilation. For even caramelization, sprinkle the sugar just before broiling and use a spoon to press it down firmly.
Can I make this dessert ahead of time?
Assemble the unbaked pudding in your dish, cover tightly, and refrigerate for up to 24 hours. The custard soaks in beautifully overnight. For torched versions, add the sugar fresh before serving—it’s best enjoyed immediately after caramelizing.
How do I fix a runny bread pudding?
If your pudding is too soft, it likely didn’t bake long enough. Return it to the oven at 325°F for 10-15 minutes until set. For extra insurance, whisk the eggs longer next time (aim for 3-4 minutes until pale) and bake until the center reaches 160°F.
What’s a good bourbon substitute?
For depth, use dark rum or coffee liqueur (like Kahlúa). If you prefer alcohol-free, add 1 tsp vanilla extract + 1 tsp cinnamon to the custard. The bourbon’s caramel notes are key, but these alternatives add warmth without overpowering.